A vibrant and satisfying one-bowl meal featuring tender chicken marinated in zesty lime and fresh cilantro, served atop fluffy rice and complemented by creamy avocado, juicy tomatoes, and tangy Greek yogurt. This dish brings together bright, herbaceous flavours and simple ingredients for a lunch or dinner that feels both wholesome and indulgent.

Why You’ll Love This Recipe

Bright and Fresh Flavours: Lime juice, zest and chopped cilantro impart a refreshing zing that elevates the chicken and rice.
Customizable Bowls: Top with avocado, tomatoes, sliced onions or jalapeños to suit your preferences.
Balanced Nutrition: A good source of lean protein, complex carbohydrates and healthy fats.
Make-Ahead Friendly: Components can be prepared in advance for effortless assembly on busy days.
Family-Pleasing: Mildly spiced yet flavourful, appealing to adults and children alike.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 limes, juiced and zested (juice and zest kept separate)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups cooked white or brown rice
¼ cup fresh cilantro leaves, chopped (plus extra for garnish)
1 avocado, sliced
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup plain Greek yogurt
Optional garnishes: sliced jalapeños, lime wedges, shredded cheese

directions

Prepare the marinade
In a medium bowl, combine lime juice (from both limes), olive oil, minced garlic, ground cumin, chili powder, smoked paprika, salt and pepper. Whisk until fully emulsified.
Marinate the chicken
Add the chicken pieces to the marinade, toss to coat evenly, then cover and refrigerate for at least 30 minutes (up to 2 hours) to develop flavour.
Cook the chicken
Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken in a single layer (work in batches if necessary). Cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and lightly charred. Remove from heat and stir in lime zest and half of the chopped cilantro.
Assemble the bowls
Divide the cooked rice among four bowls. Top each with an equal portion of the cooked chicken. Arrange avocado slices, cherry tomatoes and red onion around the chicken.
Finish and serve
Drizzle each bowl with plain Greek yogurt, sprinkle with remaining cilantro and add jalapeño slices or lime wedges if desired.

Servings and timing

Servings: 4 bowls
Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 10 minutes
Total time: 55 minutes

Variations

Use Shrimp or Tofu: Substitute chicken with peeled shrimp or firm tofu cubes for a pescatarian or vegetarian option.
Grain Swap: Replace rice with quinoa, cauliflower rice or farro for different textures and nutrients.
Bean Boost: Add a handful of black beans or pinto beans for extra fiber and protein.
Spicy Kick: Incorporate a pinch of cayenne pepper into the marinade or top with pickled jalapeños.
Mango Salsa: Top with fresh mango salsa (diced mango, red onion, cilantro, lime juice) for a tropical twist.

storage/reheating

Store any leftover chicken and rice in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the rice in the microwave or on the stovetop with a splash of water, and gently reheat the chicken in a skillet over medium heat for 2–3 minutes until heated through. Garnishes such as avocado and yogurt are best added fresh.

FAQs

What type of rice works best for this bowl?

Both white and brown rice are suitable. Brown rice offers more fiber, while white rice has a softer texture. Quinoa or cauliflower rice may also be used.

Can I marinate the chicken overnight?

Yes. Marinating for up to 12 hours will intensify the flavour, but avoid exceeding this time to prevent the chicken from becoming overly acidic.

How do I make this recipe gluten-free?

All core ingredients are naturally gluten-free. Ensure that your chili powder and smoked paprika are certified gluten-free if you have a severe sensitivity.

What can I substitute for Greek yogurt?

You may use sour cream, plain dairy-free yogurt or a dollop of crema for a similar tang and creaminess.

Is it safe to freeze leftovers?

You can freeze cooked chicken and rice separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

How do I prevent the rice from getting mushy when stored?

Allow the rice to cool to room temperature before refrigerating, and store in a shallow, airtight container to promote even cooling.

Can I add vegetables to the marinade?

It is better to marinate vegetables separately, as they require less time. Simply toss sliced peppers, onions or zucchini in a small amount of the chicken marinade and roast or grill alongside the chicken.

How can I make this dish spicier?

Increase the amount of chili powder, add a pinch of cayenne pepper to the marinade or top each bowl with fresh sliced jalapeño or a drizzle of hot sauce.

What other herbs pair well with lime and cilantro?

Fresh parsley, mint or basil can be mixed into the cilantro for a more complex herb profile.

Can I serve this recipe cold?

Yes. The chicken and rice can be chilled and served as a cold grain bowl; add the yogurt and avocado just before eating to maintain freshness.

Conclusion

The Lime and Cilantro Chicken Rice Bowl is an effortless yet flavourful meal that combines zesty citrus, aromatic herbs and wholesome ingredients. Its adaptability and make-ahead convenience make it ideal for weeknight dinners, meal prep or casual entertaining. Enjoy the vibrant tastes of lime and cilantro in every satisfying bite.